Tag: Scotch Ale

  
Rack of Lamb Persillade: 3 Pairings Table Mates by

Anthony Sieben, manager of the Dallas steakhouse Knife, suggests three pairings for a classic French lamb dish.

5 Sources of Inspiration for Dogfish Head Immort Ale 6 Degrees of Fermentation by

Dogfish Head founder Sam Calagione reveals the five beverages that inspired Immort Ale, from Alaskan Smoked Porter to Pappy Van Winkle.

Rotisserie Leg of Lamb: 3 Pairings Table Mates by

BJ Seidel of Goodkind in Milwaukee, Wisc., suggests pairings for the neighborhood bar and restaurant’s rotisserie leg of lamb with lemon zest, vinaigrette, and roasted beets.

Fall Pasta: Brown Ale and Duck Ragú with Barley Cavatelli Cooking with Beer by

An infusion of malty Nut Brown Ale or Bock brings depth of flavor to a comforting dish of duck ragú over cavatelli pasta.

Winter Beer Soups Cooking with Beer by

The liquid that makes up the base of any soup comes from water or stock. Adding the right beer can enhance a soup’s flavor profile while the alcohol works to infuse the flavors across the palate.

Younger’s No. 3 History by the Glass by

Like all beers that have been brewed for a long period, No. 3 has undergone many changes. No. 3 is also a beer that’s refused to die, no matter what history has thrown at it. If you’re ever in Scotland, you should give it a try.

Scottish Shilling Ales History by the Glass by

Scottish Shilling Ales are beers designated by that peculiar Scottish system of naming based on price rather than type. But what is the history of these beers, and how do they fit into the constellation of British styles?

American Ales Circa 1900 History by the Glass by

The continued connection between American and British ales throughout the 19th century is unexpected but fascinating.

The Moorish Idol Kindred Spirits by

This gin, honey and spiced beer cocktail won the US National portion of the Caorunn Gin Storyteller’s Global Challenge 2012 held at Tales of the Cocktail in New Orleans.

Enhancing Winter Desserts with Beer Cooking with Beer by

As holiday gatherings with friends and family abound, ’tis the season for entertaining—and that means cooking. These three desserts can all be made ahead of time, present well, and will be talked about as favorites for years.

Let Them Eat Cake (With Beer) Cooking with Beer by

The fall harvest brings apples, hard squashes, and full-flavored brews like Imperial Porters, Barleywines, and pumpkin beers. To celebrate these offerings, try one of two cake recipes that are simple in nature, yet add an elegant touch to any evening.

Scotch Ale: Malty and Strong, But Hardly “Wee” Style Profile by

Strong enough to shake the cold off a misty bog—that is Scotch Ale.

Fire, Smoke and Beer Cooking with Beer by

Without the clutter of different tastes coming from several ingredients, simplicity can still be complex; technique becomes the true test of the chef. Barbeque is just that: a technique.